Fine Dining In A Post Pandemic World
L'OFFICIEL Singapore|October 2020
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Fine Dining In A Post Pandemic World
Following its much-anticipated reopening, we speak to Chef Kirk Westaway of JAAN on how lockdown fueled his creativity, and his hopes for F&B in Singapore
Kimberly Ong

Certainly no stranger to the fine dining scene (it is a regular on Asia’s 50 Best Restaurants, with a most recent 21st Best Restaurants ranking), the reopening of JAAN sees Chef Kirk Westaway focusing on seasonality and a modern reinvention of British cuisine.

What does JAAN look like now? “Given JAAN’s intimate setting and layout, our tables were already fairly far apart, and we removed an additional table to comply fully with safety measures,” says Westaway. This includes maintaining a comfortable distance of at least 1.5m surrounding the back of each guest’s chair.

Before JAAN’s reopening, you kept busy with A Casual British Summer pop-up at Anti:Dote, which offers a casual, more accessible platform to savor your food. How was the reception and can we expect more of such events?


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October 2020